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CABBAGE ROLLS (POLISH STYLE)

Ingredients
2	pound	ground beef, lean
1/2	cup	rice, uncooked
1	md	onion, diced
1	each	green pepper, diced
2	each	eggs
1	each	cabbage, large head
2	qt	tomato juice

Directions:
PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed. The best way I`ve found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you`ve removed as many as you can, return the head to the steamer to soften more leaves. Take a sharm knife and remove as much of the central vein as you can. FILLING: Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other inredients except the tomato juice are thouroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the seam is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you`ve made the last cabbage roll,pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour, preferably longer. Serve in a bowl with the juice, although these, like spagetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won`t go together this perfectly, so be ready to make adjustments when making the rolls. VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different.